| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 1 | Servings | |
INGREDIENTS
| Any type of fresh peppers |
INSTRUCTIONS
Many of these recipes call for 'Parched' peppers. The true flavor of chiles reside in the flesh of the pepper. The ribs and seeds are the source of most of the chile's heat; you can remove them if a milder flavor is desired. To parch peppers, begin by dampning a cloth towel and refrigerating it for 30 minutes. Rinse & drain the chiles, then pierce each one near the stem with a knofe. If the chile is quite large, pierce it again near the tip. Spread chiles on a baking sheet covered with foil; broil, turning often, until skins brown & blister. Remove from baking sheet & wrap in the cold, damp towel; let them steam about 10 minutes. Peel off the skin in long strips. Remove the stems. To remove seeds, hold chile tip up, then squeeze pod from point downward -- the seeds will squirt out. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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